Basic Cheesecake
A simple cheesecake recipe that is a good tasting recipe by itself or a base to embellish.
Ingredients
Filling
- 750 Grams Brick Cream Cheese Softened to 75 F (24C)
- 149 Grams Sugar
- 2 Teaspoon Vanilla
- 3 Ea eggs, room temperature
- 1/2 Cup Heavy Cream 115 Grams
- 2 Tbsp Sour Cream 30 Grams
Crust
- 1.5 Cups Graham Cracker Crumbs
- 1/3 Cup Butter, melted
- 1/3 Cup Sugar
Instructions
Crust
- Heat Oven to 325 F (163 C)
- Use a food processor to grind crackers into fine crumbsPlace crumbs and sugar in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch spring form pan.
- Bake for 8-10 minutes if desired, crust works fine baked or unbaked, personal preference. Allow to completely cool before next step
- Fit pan with silicone cheesecake water bath wrap or wrap pan with aluminum foil along with plastic roasting bag to prevent water bath getting to pan.
Filling
- Beat cream cheese, sugar, heavy cream, sour cream, and vanilla in large bowl with electric mixer on medium speed until well blended. Scrap bowl and beater, check for lumps, mix again if needed. Some hand mixing may be needed to break up lumps.Add eggs, 1 at a time, beating just until blended after each addition. Bounce bowl on counter a few times to get rid of air bubbles.Pour over prepared crustPlace pan in 12 inch cake pan and fill to halfway mark with hot water.Bake 45 min. or until center is almost set. (145-150 degrees in center)Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.
2 thoughts on “Basic Cheesecake”